▪
Maxwell House Tradition
Jewish Meals
Homemakers stocking up for
Rosh Hashanah meals will want
to include Maxwell House coffee
Vegetables in Combination
on their shopping lists. This blend
The vegetable family is a won-
is the result of many years of
perfecting and has become almost derful example of the benefits of
harmonious relationship. Although
a tradition in the Jewish home.
each one is capable of being com-
SANFORD M. GOLDEN, 16568 pletely independent, the different
Kentucky, is the new head of the vegetables get along so well that
office of catalogues and course rec- in all sorts of recipes we find two
or more used together. Each one,
ords at Wayne State University.
sometimes subtly and sometimes
obviously, adds some of its own
goodness to the others, and in re-
turn takes on some of their fine
flavor. The result is a union in
which the whole is much more
delicious than each of its parts.
We can combine vegetables in a
salad, a soup, or in meat stews, pot
roasts, or tzimmases. We can pre-
Anniversaries
pare those delightful blends of
Hospital • New Babies
several vegetables called medleys.
Hon Voyage • Birthdays • Sympathy
Casseroles of many vegetables can
It's easy to be thoughtful ...
be hearty enough to serve as main
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dishes.
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Here are two fine recipes which
basket for you.
take advantage of the vegetable
bounty of late summer. Of course
we can get the ingredients through-
out the year, but at this season
many are at the peak of their
home-grown goodness. The first
recipe, a version of a medley which
blends eggplant, green peppers,
mushrooms, and onion with tomato
sauce, is a parve delight which
FLORENCE'S MEDLEY
1 medium-large eggplant (about 1 lb.)
2 tablespoons vegetable oil
1 medium onion, coarsely diced
1 medium green pepper
1-4-oz. can sliced mushrooms, well-
drained
About 1/2 cup tomato sauce
Salt and pepper to taste
Peel the eggplant and cut into one-
inch dice. Place the oil in a heavy 10-
inch frying pan or skillet over medium-
low heat. When it is hot, add the egg•
plant and onion. Remove the seeds,
stem, and membranes from the green
pepper and cut it into one-inch pieces.
Add to the eggplant. Cook uncovered,
and stir from time to time, until the
eggplant is cooked through, but still
retains its shape. Add the well-drained
mushrooms and just enough tomato
sauce to moisten the mixture well. Sim-
mer for 5 minutes and add salt and
pepper to taste. This medley is espe-
cially good when made in advance and
reheated in the oven at 350°F.. in an
earthenware casserole. Allow about 30
minutes. The recipe serves 4 to 5.
Call THE INVITATION HOUSE
533-2857 or 533-2515
(Copyright, 1965, Jewish Telegraphic
Agency, Inc.)
tastes good with any roast meat
or poultry, or with sauteed or
broiled fish. Since it is generally
well-liked, and tastes even better
when reheated, it is a fine selec-
tion for a company dinner or buf-
fet. It also seems to please chil-
dren when served at a simple
family meal. The medley tastes
very rich, but is surprisingly low
in calories.
The second recipe is a hearty
casserole, excellent with a light
main dish, or as the basis of a
vegetable plate luncheon or din-
ner. A blend of fresh or frozen
corn with onion, green pepper,
and eggplant, it is very good pre-
pared in its parve version, but
with the addition of the cheese,
is even better.
"FOR INCOMPARABLE DISTINCTION"
IN INVITATIONS AND ACCESSORIES
MAX HOROWITZ
THE DETROIT JEWISH NEWS
Friday, September 10, 1965-21
By MILDRED GROSBERG BELLIN
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1 tablespoon vegetable oil
1 medium onion, finely diced
1 /2 green pepper, finely diced
1-11A lb. eggplant, peeled and diced
2 cups fresh corn kernels or 1-10-oz.
package frozen whole kernel corn
1 /2 teaspoon oregano
1 teaspoon salt
Vs teaspoon pepper
1 egg, well-beaten
1 /4 cup fine, dry breadcrumbs
2 tablespoons grated cheese (optional)
Place the oil in a 10-inch frying pan
or skillet over medium heat. Add the
onion and green pepper, and cook and
stir for 5 minutes. Add the eggplant
and cook until the pieces are cooked
through and soft, about 10 minutes. If
fresh corn is used, cut raw from the
cob, and add with the eggplant. When
frozen corn is used, break up the block
and add after the eggplant has cooked
for 5 minutes. Remove from the heat
and add the oregano, salt, and pepper.
Blend a little of the mixture into the
egg, then stir into the main part of
the vegetable mixture. Pour into a
greased 81/2x21/2 inch baking dish and
sprinkle evenly with the breadcrumbs.
For a dairy meal blend the cheese with
the breadcrumbs before they are added.
Omit the cheese for a meat meal. Bake
uncovered at 350°F., about 40 minutes,
until firm and nicely browned. This
amount serves 5 to 6.
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